Pecan Free Spinach & Strawberry Salad with Honey Balsamic Vinaigrette
Fresh strawberries and tender baby spinach are a classic pairing, and this salad leans into that combination with torn mint and paper-thin red onion for a bowl that feels genuinely special. The honey balsamic vinaigrette pulls everything together — a quick whisk of olive oil, apple cider vinegar, honey, grated garlic, and a hint of ground ginger creates a dressing that's bright, slightly sweet, and just a little punchy. Many packaged salads and restaurant versions of this style of dish sneak in nuts, so making it from scratch means you stay in full control of every ingredient. There's no cross-contact to worry about here — just clean, whole ingredients that you can feel good about. The whole thing comes together in minutes, making it an easy win for a weeknight side or a showstopper addition to a weekend spread. Toss it right before serving so the spinach stays crisp and the strawberries hold their shape.
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Learn more →Ingredients
4 servings
For the salad
- 5 oz baby spinach
- 1 lb fresh strawberries, hulled and sliced
- ¼ red onion, very thinly sliced
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 clove garlic, finely grated
- ¼ tsp ground ginger
- ¼ tsp salt
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, grated garlic, ground ginger, and salt until the dressing is smooth and emulsified.
- 2
Add the baby spinach, sliced strawberries, red onion, and torn mint to a large salad bowl.
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